This banana bread isn’t just any banana bread. It’s the fancy coffee-shop kind that makes you feel like you’ve got your life together. The kind that’s rich with dark chocolate, infused with espresso, and kissed by the sweetness of overripe bananas. Picture yourself wrapped in a cozy blanket with a warm slice in one hand and a cup of coffee in the other. This recipe combines indulgence with simplicity, making it a go-to for lazy weekends, busy mornings, or when you just need to impress someone (or yourself). Let’s dive into this amazing dark chocolate espresso banana bread recipe!!
Ingredients:
Unsalted Butter: This adds richness and moisture to the bread, giving it that perfect tender crumb. Browning the butter takes it to the next level, adding a nutty, toasty flavor that pairs beautifully with espresso and chocolate. Use salted butter if that’s what you have, but skip the added salt in the recipe. You can also substitute with coconut oil or a neutral vegetable oil, though the flavor profile will change slightly.
Brown Sugar: Provides sweetness and a subtle caramel-like depth. Light or dark brown sugar both work here, but dark brown sugar will bring a richer flavor and extra moisture. No brown sugar? Swap with granulated sugar, but keep in mind the flavor will be lighter. For a healthier option, you can use coco
Overripe Bananas: The star of the show! Overripe bananas add natural sweetness and moisture to the bread. For the best results, use bananas that are heavily speckled or completely black on the outside. If you don’t have overripe bananas, microwave regular bananas for 30 seconds or bake them at 300°F (150°C) for about 15 minutes until the skins darken and soften. You can also substitute with 1 cup of unsweetened applesauce, though the banana flavor will be missed.
Egg: Acts as a binder and helps the bread rise. For an egg-free version, substitute with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water). Make sure the egg is at room temperature for easier mixing. You could also use 1/4 cup of plain yogurt or unsweetened applesauce as a replacement.
Vanilla Extract: A little splash goes a long way in enhancing the banana and chocolate flavors. Skip if you’re out, but it’s worth the extra touch for that bakery-style aroma. You can also experiment with almond extract for a unique twist.
Espresso or Strong Coffee: Adds a subtle coffee kick that pairs beautifully with the chocolate. Freshly brewed espresso works best, but decaf is great if you’re avoiding caffeine. If you’re not a coffee fan, you can swap it with milk or even omit it altogether. For a boozy twist, consider adding a splash of coffee liqueur.
All-Purpose Flour: Provides the structure for the bread. For a healthier twist, you can swap half the flour with whole wheat flour, but the bread may be slightly denser. Use a 1:1 gluten-free flour blend for a GF option. For extra flavor, try substituting 1/4 cup with almond flour or oat flour.
Baking Powder: This leavening agent reacts with the acidity in the bananas to help the bread rise and stay fluffy.
Salt: Just a pinch to balance the sweetness and enhance the flavors. If using salted butter, omit the added salt. You can also use sea salt for a slightly more pronounced flavor.
Dark Chocolate Bars: Chopped chocolate melts into gooey pockets of deliciousness. Go for high-quality dark chocolate with at least 70% cocoa for a rich flavor. Milk chocolate or semi-sweet chips can be used if you prefer a sweeter taste. For a fun variation, mix in white chocolate chunks or nuts like walnuts or pecans.
What is Brown Butter?
Brown butter, or “beurre noisette,” is butter that has been cooked until the milk solids toast, creating a nutty, rich, and slightly caramelized flavor. It’s the ultimate secret ingredient to elevate baked goods, adding depth and complexity that plain butter just can’t match.
Equipment Needed:
Dark Chocolate Espresso Banana Bread Substitutions & Modifications
- Butter: Substitute with coconut oil or a neutral vegetable oil for a dairy-free version.
- Brown Sugar: Use granulated sugar or coconut sugar for different sweetness levels.
- Bananas: Replace with unsweetened applesauce or pumpkin puree, though the flavor will change.
- Flour: Use a 1:1 gluten-free baking blend or substitute half with whole wheat flour.
- Dark Chocolate: Swap with semi-sweet or milk chocolate, or add white chocolate chunks for variety.
- Coffee: Use decaf or replace with milk for a non-caffeinated option. For a twist, add coffee liqueur.
Best Dark Chocolate Espresso Banana Bread Recipe | Rich and Moist (with VIDEO)
Ingredients
- ½ cup unsalted butter
- 1 cup brown sugar
- 3 mashed overripe bananas
- 1 large egg
- 1 tsp vanilla extract
- 2 shots espresso or 1/4 cup strongly brewed coffee
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- Two 3.2 oz dark chocolate bars
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Set aside.
- Brown the Butter: In a saucepan over medium-low heat, melt the butter, stirring occasionally, until it’s golden brown and smells nutty (about 5-7 minutes). Remove from heat and let it cool for 10 minutes. This step is optional but adds a nutty depth to the bread.
- Combine Wet Ingredients: Whisk the brown sugar into the cooled butter until smooth. Stir in the mashed bananas, egg, espresso, and vanilla extract until fully combined. Make sure the mixture is smooth and lump-free.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture. Use a spatula and fold gently to avoid overmixing, which can lead to dense bread.
- Add the Chocolate: Roughly chop the dark chocolate bars and fold them gently into the batter. Save a few chunks to sprinkle on top for a show-stopping finish. You can also mix in nuts or dried fruit at this stage for added texture.
- Bake: Pour the dark chocolate espresso banana bread batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle the reserved chocolate chunks on top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Check at the 50-minute mark to avoid overbaking.
- Cool: Let the dark chocolate espresso banana bread cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing for clean cuts (or dive in while it’s warm if you can’t resist!).
Video
Nutrition
Dark Chocolate Espresso Banana Bread Tips & Tricks
- Room Temperature Ingredients: Ensure your egg is at room temperature to prevent the butter from solidifying.
- Avoid Overmixing: Overmixing the batter can make the dark chocolate espresso banana bread dense. Fold just until combined.
- Grease the Pan: Use butter or non-stick spray to prevent sticking.
- Cool Completely: Let the dark chocolate espresso bread cool before slicing to ensure clean cuts.
- Add-ins: For extra flair, mix in nuts, shredded coconut, or a sprinkle of cinnamon.
Storage Instructions
- Storage: Keep the dark chocolate espresso bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature.
- Reheat: Pop slices in the microwave for 15-20 seconds or toast lightly for a warm, melty treat.
More of my recipes
Do you LOVE Banana Bread?? Check Out More of my AMAZING Recipes:Brown Butter Sugar Cookie Banana Bread – The Best Holiday Banana Bread Recipe!
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Conclusion
This Dark Chocolate Espresso Banana Bread is the love child of your morning coffee and dessert dreams. It’s rich, indulgent, and surprisingly easy to make. Whether you’re impressing guests, treating yourself, or simply trying to use up those bananas on the counter, this recipe is a winner. Try it out, share your creations on Instagram, and don’t forget to tag me @munchiesbymallory! 🍌☕✨
Happy Baking!
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